A mouthwatering recipe of semolina pudding made with caramelized pineapple, in ghee that is loaded with nuts and sweetened with jaggery. This sheera/halwa is a yummy breakfast as well as snack recipe
Besides mangoes, another favorite summer fruit in the house is pineapple. We absolutely love the fruit. When we were younger, my grandmother would serve us pineapple slices drizzled with salt, sugar and a touch of chilli powder and we would lick our plates clean! While we still eat the fruit my thakurma way, there are a few other recipes we equally love. And this pineapple sheera or pineapple halwa is a firm favorite. This is semolina pudding (sheera/halwa) made with caramelized pineapple bits. Besides being an incredibly delicious dessert, the pineapple halwa is also a much loved breakfast/brunch and snack recipe. Furthermore, since this pudding is loved by kids, you could also pack it for their tiffin boxes. Now if you are wondering whether to use fresh or canned pineapples, let me tell you, both work well. However, I prefer using the fresh fruit for my halwa for two reasons.
One, nothing beats the taste of fresh, juicy pineapple chunks and secondly, canned pineapples often come with added sugar and preservatives, which is best avoided. But, if you stay in a place where getting hold of peeled and chopped pineapples are not easy, don’t worry I have got your back! Here is a video where I’ve shown how you could peel and slice the fruit, easily, at home. I agree, there are more skillful methods of doing this, but this is best I can manage. Coming back to my yummy pineapple sheera recipe, not only have I made it in ghee and loaded it with nuts, I have also kept it refined sugar free. Thus making this deliciousness a guilt free treat! I have used jaggery to sweeten my pineapple halwa.
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Quick and easy recipe
Isn’t it a joy when delicious recipes are a breeze to make as well? That’s exactly what this Indian pineapple recipe is too. Not only quick and easy, this pudding is made with just five ingredients. Isn’t it just getting better and better? Also, what you’d like to adorn your halwa with completely your choice. I have added slivered almonds and chopped pistachios, but you could also add cashews and raisins too. Furthermore, while just flavoring this amazing sheera with cardamom powder is enough, I have also added some saffron infused milk to mine. The saffron adds a subtle background richness to the pudding, which I like. However, this is completely optional and you may leave it out, if you so wish to.
There is no rocket science involved in making the most creamy, velvety and yummy pineapple sheera/halwa at home. You could enjoy the pudding warm or chilled. Both ways it tastes incredible. So, this summer do give my pineapple semolina pudding a try and enjoy with your loved ones. If my pineapple cutting video and/or my halwa recipe comes in handy for you, I’d love to hear from you. You could share your food pictures with me over on Instagram or drop your feedback in the comments section below.
Eat hearty!
Pineapple sheera (pineapple halwa)
Equipment
- Shallow cooking pot
Ingredients
- 180 g semolina sooji/rava
- 200 g pineapple cut in small pieces
- 120 g jaggery
- 630 g hot water
- 3-4 tbsp ghee
- 8-10 almonds slivered
- 8-10 pistachios chopped
- ½ tsp cardamom powder
- ½ tsp saffron strands optional
- 2 tbsp warm milk use only when using the saffron
- 2 tbsp sugar
- 2 tsp salt
Instructions
- If using, add the saffron strands to the milk and set it aside
- Rub the pineapple chunks with the salt and the sugar. Set it aside for 15 minutes and then roast it over a pan (medium heat), until caramelized and soft. Remove and set aside
- Heat 3 tablespoons of the ghee, over medium flame, when it melts add the semolina (sooji) to it. Keep stirring and roasting until lightly golden and fragrant (7-10 minutes) - do not increase the heat otherwise the semolina can burn
- Pour in the water and keep stirring continuously so that no lumps form (if they do keep breaking them), add the remaining ghee, saffron milk and mix again. By this time the semolina should be leaving the pan and not sticking to it
- Add the jaggery and the nuts, keep mixing until the jaggery melts and mixes in. Add the caramelized pineapple and mix well. Switch the flame off and add the cardamom powder, mix evenly
- Serve your delicious pineapple sheera/halwa warm or chilled, garnished with some more nuts. Enjoy!
Notes
- Whatever quantity of sooji/semolina you use, always add 3.5 times water to make your halwa
- You can also add cashews and raisins to your sheera
- g - grams
- tsp - teaspoon
- tbsp - tablespoon
